Utilization of Amaranth Flour in Preparation of High Nutritional Value Bakery Products

At the present celiac disease has no known cure, and its only treatment is a strict lifelong adherence to a gluten-free diet. Cheese bread is a traditional Brazilian product and a safe option for celiacs. However, like other gluten-free breads, it has inherent low levels of fibers and minerals. The objective of this study was to evaluate the effect of incorporation of whole amaranth flour on the physical properties and nutritional value of cheese bread. Amaranth flour was incorporated at 10, 15, and 20% proportions in different formulations. The increasing amaranth levels darkened the product, reduced specific volume, and increased compression force. Ten percent amaranth-content cheese breads exhibited slight differences in physical properties compared with the controls. These results demonstrated the possibility of incorporating 10% of whole amaranth flour in the formulation of cheese bread resulting in a product with higher dietary fiber and iron contents and the same level of acceptance as that of the conventional formulation. The aim of this approach is to increase the availability of gluten-free bakery products with added nutritional value contributing to increase the variety of the diet of celiac patients.

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EVALUATION OF THE NUTRITIONAL VALUE OF BAKERY MIXES AND GRAIN BREAD ON THEIR BASIS

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2019.1.2 ◽

2019 ◽

Author(s):

Н.Н. АЛЕХИНА ◽

Е.И. ПОНОМАРЕВА ◽

И.М. ЖАРКОВА ◽

К.К. ПОЛЯНСКИЙ ◽

А.С. ЖЕЛТИКОВА

Keyword(s):

Functional Food ◽

Comparative Evaluation ◽

Nutritional Value ◽

Functional Foods ◽

Biologically Active ◽

Dietary Fibers ◽

Food Ingredients ◽

Biological Value ◽

Amaranth Flour ◽

Active Substances

Проведена сравнительная оценка хлебопекарных смесей (ХПС) Ливенка и Амарантус, включающих биоактивированное зерно пшеницы и ржи и биоактивированные злаковые культуры и амарантовую муку соответственно, и хлеба на их основе. Исследованы химический состав, биологическая и энергетическая ценность ХПС и выпеченных на их основе образцов зернового хлеба Ливенский и Амарантус. Установлено, что ХПС Амарантус и хлеб Амарантус отличаются несколько большим содержанием белка, кальция, лизина по сравнению с ХПС Ливенка и хлебом Ливенский. Однако по количеству пищевых волокон и витаминов ХПС с амарантовой мукой и изделия на ее основе несколько уступают образцам, приготовленным без добавки амарантовой муки. Внесение амарантовой муки в дозировке 5,5% взамен части ржаной муки незначительно повышает энергетическую и биологическую ценность ХПС и хлеба на ее основе. Установлено, что ХПС Ливенка и Амарантус относятся к функциональным пищевым ингредиентам за счет содержания значимого количества биологически активных веществ, а изделия на их основе – к функциональным пищевым продуктам. Comparative evaluation of baking mixes (BM) of Livenka and Amarantus, including bioactivated grains of wheat and rye and bioactivated cereals and amaranth flour, respectively, and bread on their basis was carried out. Chemical composition, biological and energy value of BM and baked on their basis samples of grain bread Livenskiy and Amarantus were investigated. It is established that the BM Amarantus and bread Amarantus are slightly high content of protein, calcium, lysine, compared with BM Livenka and bread Livenskiy. However, the number of dietary fibers and vitamins BM with amaranth flour and products on it based are concede to samples a little prepared without the addition of amaranth flour. The introduction of amaranth flour in a dosage of 5,5% instead of a portion of rye flour slightly increases the energy and biological value of BM and bread on it based. It was found that the BM Livenka and Amarantus are functional food ingredients due to the content of a significant amount of biologically active substances, and products on their based – to functional foods.

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PARTIALLY DEFATTED PEANUT FLOUR: A FUNCTIONAL INGREDIENT TO IMPROVE NUTRITIONAL VALUE OF BAKERY PRODUCTS

Revista chilena de nutrición ◽

10.4067/s0717-75182016000400007 ◽

2016 ◽

Vol 43 (4) ◽

pp. 7-7 ◽

Cited By ~ 1

Author(s):

Diana O. Labuckas ◽

Alicia L Lamarque ◽

Damián Maestri

Keyword(s):

Nutritional Value ◽

Peanut Flour ◽

Bakery Products ◽

Functional Ingredient

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Intestigation of the effect of a mixture of sprouted grains on the quality and nutritional value of bakery products

Technology audit and production reserves ◽

10.15587/2312-8372.2018.150602 ◽

2018 ◽

Vol 6 (3(44)) ◽

pp. 42-47

Author(s):

Liudmyla Burchenko ◽

Olena Bilyk ◽

Yulia Bondarenko ◽

Inna Perederii ◽

Oksana Kochubei-Lytvynenko

Keyword(s):

Nutritional Value ◽

Bakery Products

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DEVELOPMENT OF TECHNOLOGY OF BREAD WITH ENHANCED NUTRITIONAL VALUE WITH THE ADDITION OF WHOLE-GROUND SAFFLOWER SEEDS

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2019.4.9 ◽

2019 ◽

Author(s):

В.С. КУЦЕНКОВА ◽

Н.В. НЕПОВИННЫХ ◽

В.С. ГРИНЁВ ◽

Е.В. ЛЮБУНЬ ◽

А.А. ШИРОКОВ ◽

...

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Production Process ◽

Wheat Flour ◽

Nutritional Value ◽

Raw Materials ◽

Essential Amino Acids ◽

Bakery Products ◽

Group B

Исследованы показатели качества и пищевой ценности хлеба с добавкой цельносмолотых семян сафлора (ЦСС). Хлеб вырабатывали согласно ГОСТ 2784288 на основе муки пшеничной, дрожжей, воды, сахара, соли, но вносили ЦСС в сухом виде взамен 10 пшеничной муки. Установлено, что потребление 100 г обогащенных хлебобулочных изделий обеспечит удовлетворение суточной потребности, : в белке на 11 жире, содержащем повышенное количество полиненасыщенных жирных кислот, на 4,5 углеводах на 13 пищевых волокнах на 19 минеральных веществах на 1,59,5 витаминах группы В на 6,810,9 незаменимых аминокислотах на 218. Показано, что использование измельченных семян сафлора в рецептуре хлебобулочных изделий способствует повышению их пищевой ценности за счет внесения незаменимых полиненасыщенных жирных кислот омега3 (1), омега6 (28), омега9 (4,8). Энергетическая ценность готового изделия составляет 246,8 ккал (1031,6 кДж). Разработана рецептура хлеба повышенной пищевой ценности с добавкой ЦСС. Отработаны параметры процесса производства. Показано, что добавка нетрадиционного вида сырья цельносмолотых семян сафлора позволяет улучшить органолептические и физикохимические показатели хлеба, повысить его пищевую ценность. Indicators of quality and nutritional value of bread with the addition of wholeground safflower seeds were investigated. Bread is produced according to GOST 2784288 on the basis of wheat flour, yeast, water, sugar, salt, but with the addition of wholeground safflower seeds in dry form instead of 10 wheat flour. It was found that the consumption of 100 g of enriched bakery products will ensure the satisfaction of daily needs, : in protein for 11 fat containing an increased amount of polyunsaturated fatty acids, for 4,5 carbohydrates for 13 dietary fiber for 19 minerals for 1,59,5 vitamins of group B for 6,810,9 essential amino acids for 218. It is shown that the use of crushed safflower seeds in the formulation of bakery products increases their nutritional value by introducing essential polyunsaturated fatty acids omega3 (1), omega6 (28), omega9 (4,8). The energy value of the finished product is 246,8 kcal (1031,6 kJ). The formulation of high nutritional value bread with the addition of wholeground safflower seeds is developed. Parameters of the production process worked out. It is shown that the use of additives of nontraditional raw materials wholeground safflower seeds can improve the organoleptic and physicalchemical characteristics of bread, increase its nutritional value.

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The influence of foxtail millet flour on the formation of bakery products flavor

Khleboproducty ◽

10.32462/0235-2508-2021-30-3-58-62 ◽

2021 ◽

Vol 30 (3) ◽

pp. 58-62

Author(s):

L.I. Kuznetsova ◽

◽

M.K. Sadygova ◽

T.A. Kuchmenko ◽

R. U. Umarkhanov ◽

...

Keyword(s):

Electronic Nose ◽

Foxtail Millet ◽

Bakery Products ◽

Amaranth Flour ◽

Destructive Processes

The article presents the results of a study of the formation of flavor‑forming substances in flour products with the addition of foxtail millet and amaranth flour to the recipe. It is proved instrumentally on the smell analyzer «MAG‑8» with the methodology «electronic nose» that for the samples submitted for testing, the smell is correct and not pronounced, the absence of aromatic additives, odor enhancers, the presence of destructive processes and mold formation.

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Properties of Amaranth Flour With Functional Oat Products

Journal of Food Research ◽

10.5539/jfr.v3n6p1 ◽

2014 ◽

Vol 3 (6) ◽

pp. 1 ◽

Cited By ~ 1

Author(s):

George E. Inglett ◽

Diejun Chen ◽

Sean Liu

Keyword(s):

Nutritional Value ◽

Essential Amino Acids ◽

Blood Cholesterol ◽

Gel Properties ◽

Oat Bran ◽

Food Applications ◽

Colloidal Gel ◽

Amaranth Flour ◽

Water Holding ◽

Initial Peak

<p>Amaranth flour (<em>Salvia hispanica</em> L.), gluten free and rich in essential amino acids, was composited with oat functional products containing ?-glucan known for lowering blood cholesterol and preventing heart disease. The objective of this research was to study the pasting and rheological properties of amaranth flour interacted with functional oat products using Rapid Visco Analyzer followed by an advanced rheometer. The initial peak viscosities of amaranth-Nutrim (oat bran hydrocolloids) and amaranth-OBC (oat bran concentrate) composites were increased with higher Nutrim and OBC contents. The final pasting viscosities of amaranth-OBC composites were increased significantly with higher OBC contents while amaranth-Nutrim composites showed colloidal gel properties similar to Nutrim. On other hand, amaranth interacted with oat bran concentrate displayed the highest rheological solid properties as elastic gels. Shear thinning properties were observed for all the interactions between amaranth flour and functional oat products. The improved water holding capacities were found for interacted compositions with Nutrim and oat bran concentrate compared to amaranth flour. These amaranth flour and oat products compositions demonstrated improved nutritional value and texture qualities for functional food applications.</p>

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Organoleptic and Nutritional Evaluation of Value Added Noodles from Amaranth Seed Flour

International Research Journal of Pure and Applied Chemistry ◽

10.9734/irjpac/2020/v21i1330239 ◽

2020 ◽

pp. 39-47

Author(s):

Priyanshu Tripathi ◽

Renu Mogra

Keyword(s):

Nutritional Value ◽

Nutritive Value ◽

Value Added ◽

Protein Product ◽

Overall Acceptability ◽

Seed Flour ◽

Amaranth Grain ◽

Amaranth Seed ◽

Amaranth Flour

Pseudocereals are as good as the true cereals in many aspects of nutritional value. Either substituting or supplementing the staple cereals with pseudocereals and thereby improving the nutritive value of foods are under experimentation. Amaranth, a pseudocereal possess the usual characteristics of cereals such as bland taste, ease of cooking and also contain a substantial quality of cooking and fat as compared to most cereals. Amaranth contain good amount of fiber, energy and mineral than the conventional grains. Nevertheless, amaranth grain is still considered as a underutilized food crop and its consumed very few places. The usage of amaranth green, though very common in many parts of India. Development of nutritionally superior inexpensive food and acceptable to intended consumer is the biggest challenge of the present time. The present investigation was designed to develop high protein product by incorporation of amaranth flour. Amaranth flour was incorporate in the ratio of 20, 30, 40, 50, 60 and 70 per cent in the wheat flour. The higher score of overall acceptability was 7.70± 0.10 for 50 per cent substitution of amaranth flour after control and the minimum as 6.67± 0.25 for the 70 per cent amaranth flour noodles. Considering the results obtained and characteristics of flour used, the amaranth flour addition up to 30 per cent is evident to improve some nutritional properties and 50 per cent for sensory characteristic. Results also showed significant increase (P<0.05) in the protein (13.22 g) when compared with control (12.07 g). In this research it was analyzed that the different amount of amaranth flour plays an important role in noodles making by enhancing nutritional parameters and overall product quality. Resultant noodles can be used as a nutritious food with higher content of protein and other nutritious elements in an increased market of noodle product where quality protein is an issue.

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Development of technology for macaroni products based on flour of grain crops and ion-zoned water

Eastern-European Journal of Enterprise Technologies ◽

10.15587/1729-4061.2021.225001 ◽

2021 ◽

Vol 1 (11 (109)) ◽

pp. 51-60

Author(s):

Meruyet Baiysbayeva ◽

Galiya Iskakova ◽

Assel Izembayeva ◽

Nurgul Batyrbayeva ◽

Fatima Dikhanbayeva ◽

...

Keyword(s):

Nutritional Value ◽

Raw Materials ◽

Food Additives ◽

Ion Concentration ◽

Corn Flour ◽

Biological Value ◽

Concentration Of Ions ◽

Amaranth Flour ◽

Positive Effect

The nutritional value of food is one of the most important factors that determine the health of the population. In the macaroni market, dietary and functional products, fortified macaroni products and products of high nutritional value occupy a small segment that does not exceed 1 %. In this regard, the development of an assortment of pasta with increased nutritional value, with a directionally changed chemical composition, is relevant. In the pasta industry, an increase in the nutritional and biological value of products is achieved through the introduction of non-traditional types of raw materials and special food additives into the recipe. To reduce the deteriorating effect of corn and amaranth flour on the pasta properties of flour from durum wheat, ionized water was used with a concentration of ions of 1,000, 2,000, 3,000, 4,000 units/cm3 and ozone of 2 mg/l. It was found that ionized water has a positive effect on the properties of gluten and the quality of pasta with the addition of corn and amaranth flour. It was determined that the best quality of pasta is achieved when using ionized water with an ion concentration of 3,000 units/cm3 and ozone 2 mg/l and at dosages of amaranth flour 17.5 %, corn flour – 20 % to pasta flour. Summing up the results of the experimental study, the amount of prescription components for the production of pasta with high nutritional and biological value was optimized

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